Thai fish cakes

Date: 09.01.2017

A dish inspired by the fresh flavors of Thailand perfect for a summer BBQ

Serves 4

Fish cakes are a great way to use the small off cuts from your freshly caught, filleted catch. This recipe is inspired by the beautiful fresh flavours of Thailand’s cuisine with the careful balancing of sweet, sour, spicy, salty, and bitter. These fish cakes are so moreish, I could make a huge batch and eat them all. They are also a great dish, and a little bit different, to take along as your contribution for a summer BBQ.

Ingredients

500g white fish, roughly chopped

2 kaffir lime leaves, finely chopped

1 ½ tbsp fish sauce

Generous handful of coriander, roughly chopped

2 tbsp Ultimate Spice Paste (recipe

on page 128)

8 green beans, top and tailed and

finely sliced

2 tbsp canola oil

Dipping sauce

2 coriander roots

1/3 cup white sugar

1/3 cup rice wine vinegar

1 red chilli, deseeded and sliced

½ tsp chilli flakes

1 tbsp fish sauce

Method

To prepare the dipping sauce, add coriander roots, sugar, rice wine vinegar, chilli, and fish sauce in a small pot and simmer for 10 minutes.

Discard coriander roots from sauce and set sauce aside until ready to use